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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 2 |
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I bought a box of pistachio instant pudding and pie filling mix and I wanted to find a recipe to use it in. The hubby likes pistachios! Found this in one of my many cookbooks: 2007 Pillsbury Annual Recipes NOTE: Cooking time refers to refrigeration time. Ingredients:
1 (8 ounce) package cream cheese, softened |
1 cup milk |
1 teaspoon vanilla |
1 (3 1/2 ounce) box instant pistachio pudding mix |
1 (8 ounce) container frozen whipped topping, thawed |
1/2 cup flaked coconut, toasted |
1 (6 ounce) shortbread pie crusts |
Directions:
1. In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
2. With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.
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